There are certain cooking smells that immediately make you feel nostalgic, happy and comfortable. The smell of freshly- baked bread is one and ,for me, the smell of a chicken roasting in the oven is another.
My very favourite way to roast chicken is to use an oven bag. You put the chicken with some fresh herbs and onions in the bag and bake it for one hour. No need for basting or watching and – a big plus – there is no mess. All the juices stay in the bag , producing a chicken that is super-moist , full of flavour and a wonderful golden colour.
• pre heat oven to 200˚
• 1 organic chicken
• 2 Spanish onions quartered
• fresh rosemary, sage and bay leaves
• salt and olive oil
• 1 large oven bag
• salt the inside of the bird
• insert 2 pieces of onion and some of the fresh herbs
• lightly oil the bird
• put the rest of the onions in the bottom of the bag, with some of the herbs
• now place the chicken on top of the onions and herbs
• put some rosemary between the legs
• tie up the bag and cut 2 small holes on the top of the bag
• if you do not make the cuts, the bag will explode
• cook for 60 to 70 minutes
• take out of the oven and let it rest for 10 minutes
• take the chicken carefully out of the bag ( do not spill the juices)
• slice it and serve on a dish you have heated first
• then pour the juice over the cut pieces of chicken
• salt and pepper
• to make a full meal you can add a few potatoes in with the chicken in the bag